Feng Mao Lamb Kebab

Across two Koreatown locations (Olympic and Western), this skewer joint blends Korean and Chinese culinary traditions with dishes like Beijing-style beef skewers and soondae, a Korean blood sausage. Though Feng Mao’s versions of cumin lamb and kung pao chicken are more than solid, the reason to visit are the Korean-Chinese skewers, which are grilled tabletop on charcoal grills. Lamb, beef, more divisive cuts of offal, chicken, seafood and vegetables are all priced per piece, which allows diners to choose their kebab adventure.